Basil Potato Salad
By Mackenzie Scheick of PineAndCraveByMackenzie.com
Basil Potato Salad - serves 4
Ingredients
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1-1/2 Lbs. small, multi-colored potatoes
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1 Lb. green beans
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1 Cup chopped basil
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3 Cloves garlic
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1 Cup pine nuts
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1 15-Ounce can garbanzo beans
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1 Tablespoon sea salt flakes, or to taste (if you substitute with regular salt, start with 1/2 of a teaspoon, then add to taste)
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1/4 Cup Thrive™ Culinary Cardio Oil (buy here: LINK opens in new tab)
Preparation
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Cut potatoes into smaller, evenly sized pieces.
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Cut ends off green beans, then chop into 1- to 2-inch pieces.
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Chop basil.
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Mince garlic.
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Pour pine nuts into a medium skillet over medium heat and cook, stirring constantly, until pine nuts are golden brown. Pour into a separate dish and set aside.
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Fill a large pot halfway with water, and bring to a boil on the stove top over high heat. Add potatoes, cover, and cook for 5 to 7 minutes, until potatoes are almost done.
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Add green beans and cook for another minute, until beans turn bright green.
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Drain potatoes and green beans, and rinse in cold water to stop them from cooking.
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Rinse and drain garbanzo beans.
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In a large bowl, stir together cooked potatoes, green beans, garbanzo beans, pine nuts, minced garlic, chopped basil, salt, and Thrive™ Culinary Cardio Oil.
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Serve immediately, or refrigerate, covered, until you’re ready to serve.
Enjoy!
